Ingredients:

• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 1 Tablespoon olive oil, plus more for drizzling
• 1 large shallot
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 cups chicken broth
• 1 to 2 tablespoons butter, to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the skin.
3. Meanwhile, in a large soup pot, add 1 Tablespoon olive oil, chopped shallot, and 1 teaspoon salt. Cook, stirring often, until the shallot has softened about 3 to 4 minutes. Add the garlic and cook about 30 seconds, stirring frequently.
4. Transfer the cooked shallot and garlic into a blender. Add the reserved butternut, nutmeg and freshly ground black pepper. Pour in chicken broth.
5. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
6. Serve immediately or store for later.